THE best Risotto
4 tablespoons olive oil
6 tablespoons butter (4 + 2)
1 large onion
6 garlic cloves
2 cups Arborio, or any another type of starchy, short grain Risotto rice
1/8 teaspoon Saffron
32 oz chicken broth
1 cup grated Parmesan cheese
Put oil and 4 tablespoons butter in either dutch oven or some other heavy bottom, straight sided pan.
Add onions and sauté until golden. Add garlic for 3 minutes. Add rice and stir. Cook until until the rice is mostly transparent. Add broth and cook uncovered for about 20-25 minutes. Finish by folding in the parmesan cheese, the last two tablespoons of butter and the saffron.
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